Ingredients

• 6 chicken thighs or 4 chicken breasts
• 4 tbs FRENCH PANTRY Tuscan Herb Oil
• 1 ½ tbs FRENCH PANTRY Citrus Spice Vinegar
• 3 cloves garlic (chopped with Mini Herb or Eco Chop)
• 1 tbs FRENCH PANTRY Rosemary, Basil, Thyme Herb Blend
• Sel Gris BON Salt & Pepper to taste.
• 1 large, sweet potato (cut into cubes)
• 1 lb brussels sprouts (quartered or cut in 1/2)
• 2 medium or 1 large apple (cut with Eco Chop)
• 2 shallot bulbs (cut with Mini Herb Chopper or Eco Chop)
• 4 slices bacon (cut into small pieces)
• 2 tbs parsley (chopped with the Mini Herb Chopper)

bon COOK Products Used:

Directions

1. Preheat oven to 450 degrees.
2. In Stainless Mixing Bowl, whisk together 2 tbs oil, vinegar, garlic and herbs.
3. Season chicken with salt and pepper. Add chicken to Stainless Mixing Bowl and toss to coat, set aside.
4. Place Grande Round Mold on Perforated Baking Sheet.
5. Set ½ of the bacon on the bottom of the Grande Round Mold and place sweet potato, Brussels, apples & shallots on top of bacon.
6. Drizzle with remaining 2 tbs oil and toss to coat, and season with salt & pepper, as desired.
7. Set chicken on top of veggies. Sprinkle remaining ½ of bacon over chicken & veggies.
8. Roast approx. 30 minutes or until chicken is cooked through.
9. Garnish with parsley and serve.

Time:

Recipe Yield